---
title: Sun-Dried Tomato Barramundi
source: HelloFresh
source_url: https://www.hellofresh.com/recipes/glp-1-friendly-sun-dried-tomato-barramundi-68d655b29ed4d6794189f417
servings: 2
prep_time: 10 minutes
cook_time: 10 minutes
time_required: 20 minutes
difficulty: Medium
allergens: [Fish]
tags: [Quick, Easy Prep, Mediterranean, Sodium Smart, GLP-1 Friendly]
rating: 4.0
rating_count: 1500
source_chef: Avram Salzmann
review_highlights:
  - theme: Flavor
    text: Sun-dried tomato butter earned rave reviews while salad divided opinions.
  - theme: Ease of prep
    text: Simple to make, though boiling potatoes may extend stated time.
image: "https://images.recipes.furrysalamander.com/sun-dried-tomato-barramundi.avif"
---

Wash and dry all produce. Place @potatoes{14%oz} in a #medium pot{} with water to cover and a pinch of @salt{1%tsp}. Bring to a boil, then reduce heat and cook until tender ~{10%minutes}. Drain well in a #strainer{} and let steam dry for 5 minutes. Chop into bite-sized pieces while warm.

While potatoes cook, zest and quarter @lemon{1%unit} using a #zester{}. Trim and thinly slice @scallions{4%unit}. Roughly chop @green olives{2%oz}. Halve, peel, and finely dice @shallot{1%unit}.

Place @butter{1%tbsp} in a #small bowl{}. Microwave until just softened ~{5%seconds}. Repeat in 5-second increments if necessary. Stir in @sun-dried tomato paste{1%tbsp} until smooth.

In a #medium bowl{}, whisk together @lemon zest, @dijon mustard{1%tbsp}, @olive oil{1%tbsp}, @juice from half the lemon, @salt{1%tsp}, and @pepper{1%tsp}. Fold in warm chopped potatoes, scallions, olives, and shallot. Toss to coat and set aside.

Pat @barramundi{8%oz} dry with a #paper towel{}; season all over with @salt{1%tsp} and @pepper{1%tsp}. Heat a #large pan{} over medium-high heat. Place fish skin-side down and cook without moving until crispy and cooked through ~{4%minutes} per side.

Divide potato salad between plates and top with barramundi. Dollop sun-dried tomato butter over fish. Serve with remaining lemon wedges on the side.